Ugandan Food at the Farm Take 2

When chef duty came to me recently, I had the opportunity to make Ugandan food at the farm once again.  We had corn from the garden that had ripened and dried on the plant, so I shelled a bunch of it and made maize and beans!

There was also rice and roasted eggplant which is not necessarily super Ugandan, but in abundance here (I didn't want it to go to waste).  I cooked up amaranth and sweet potato leaves together with tomatoes.  And I made more mandazi.  It was a lot of fun. 

I had not known that you could eat sweet potato leaves, but they are actually quite tender.  I thought that they ended up very similar to spinach while the amaranth leaves are more sturdy, like chard.